Ingredients

Instructions

Fill the pot with water between the minimum and maximum line on your sous vide circulator.

Add eggs to a zip top bag. Leave the bag open.

Slowly lower the zip bag into the water and allow it to float. Keep the opening above the water. Do not allow the water to get into the bag. You can clip it to the side or use a sous vide rack. The bag should not touch the sides or bottom.

Set the sous vide circulator to 131 degrees.

Sous vide the eggs for approximately 2 hours.

During the sous vide process, check the bag to make sure that the water is circulating around the bag. In addition, check the temperature periodically with a Thermapen to ensure that the circulator is operating properly.

When the eggs are done, remove them and allow to cool. Store in the refrigerator.

Notes

Please note: This method might not eliminate 100% of the pathogens in an egg. If you are pregnant or have other health concerns, you should avoid consuming raw or pasteurized eggs. Please consult your healthcare provider.

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Amy is the host of the cooking show "Amy Learns to Cook." She is a self confessed "cookware junkie" who has an entire room in her house filled with cookware and kitchen gadgets. She is on a mission to become a better cook. Learn More…

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